| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Home2 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Butternut or Acorn squash |
| 1 |
|
Orange – zested and juiced |
| 2 |
tb |
Butter |
INSTRUCTIONS
Directions: Preheat oven to 400 degrees. Cut the squash in half lengthwise
and then half crosswise. Remove seeds and membrane. Place in baking pan
flesh side down and pour 1/4 cup water over the top. Bake for 1 hour,
turning over after 30 minutes. Squash will lightly caramelize. When done,
remove from oven and remove flesh from skin. Place in food processor and
puree until smooth. Add 2 teaspoons freshly grated orange zest and 2
tablespoons fresh orange juice. Cut the butter into small pieces and add to
processor. Process again and add salt and pepper to taste. Make 2 cups,
serving 4 to 5.
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